"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Kick the Can Ice Cream Recipe

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This recipe for Kick the Can Ice Cream, by , is from Wasserstrom Associates , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lorelei Schluter
Added: Sunday, April 30, 2006


1 (12 oz.) empty coffee can
1 (26 oz.) empty coffee can
crushed ice
rock salt
duct tape
1 c. heavy whipping cream
1 c. milk
c. sugar (or splenda)
1 tsp. vanilla
c. pureed fruit (optional)
pinch salt

Mix the whole milk and whipping cream together. Add salt, sugar (splenda) and vanilla. Add fruit (optional). Pour into small coffee can and tape lid shut with the duct tape. Put small coffee can into large coffee can. Alternately layer 1 cup crushed ice with 2 tbsp rock salt to top of small can. Seal lid with the duct tape. Roll the can on the side walk for 20 minutes. Eat immediately. The ice cream will not store in the freezer. Do not roll the can on the grass, as the salt water will kill the grass if it leaks out.




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